Duck Done!
I've decided that it's done!
Two things that I realized:
1) I should have taken the weight of the duck before the salt cure to use for my weight loss percentage.
2) These are pretty fatty pieces of duck, and that fat isn't going to get the weight loss.
I grabbed one of the smaller ones and cut it open. Looks good. Tastes.....great! Yes!
perhaps a tad too dry, but not bad at all! Did the same for the larger guy, and absolute perfection. Just the right amount of saltiness and texture. Overall, very pleased! +++++++ Will make again!
Two things that I realized:
1) I should have taken the weight of the duck before the salt cure to use for my weight loss percentage.
2) These are pretty fatty pieces of duck, and that fat isn't going to get the weight loss.
I grabbed one of the smaller ones and cut it open. Looks good. Tastes.....great! Yes!
perhaps a tad too dry, but not bad at all! Did the same for the larger guy, and absolute perfection. Just the right amount of saltiness and texture. Overall, very pleased! +++++++ Will make again!
Bob,
Followed your link from the sausage making forum.
I have dried duck for up to 2 months. At the end I soaked it in sweet white wine overnight and that took care of the dried exterior of the skin and left a good flavor. It was an experiment to see how long it could go. I will say that the first month and a half was at 80%+ RH with a lot of air movement.
Looks good, I love the Magret breasts.
Later,
James
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James, that's a good idea, thanks! I actually like it dried out a bit
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